Kaju Matar Masala with Steamed Basmati Rice

Instructions

1. 1

   Prepare the Cashews

   • Divide the 3/4 cup of cashews. Set aside 1/2 cup for frying. Take the remaining 1/4 cup and soak them in hot water for 20 minutes.
   • After soaking, drain the cashews and transfer them to a grinder. Add 2-3 tablespoons of fresh water and blend to a completely smooth, lump-free paste. Set aside.
   • Heat 1 tbsp of ghee in a heavy-bottomed pan over medium-low heat. Add the reserved 1/2 cup of cashews and fry, stirring frequently, for 3-4 minutes until they turn a light golden brown. Remove with a slotted spoon and set aside for later.
2. 2

   Create the Masala Base

   • In the same pan, add the remaining 2 tbsp of ghee. Once hot, add the cumin seeds, bay leaf, cinnamon stick, and cloves. Sauté for about 45 seconds until the spices are fragrant.
   • Add the finely chopped onions and a pinch of salt (this helps them brown faster). Cook on medium heat for 8-10 minutes, stirring occasionally, until the onions are soft and have turned a deep golden brown.
   • Add the ginger-garlic paste and slit green chilies. Sauté for another 1-2 minutes until the raw smell disappears.
3. 3

   Cook the Tomato Masala

   • Reduce the heat to low. Add the turmeric powder, red chili powder, and coriander powder. Stir for 30 seconds to toast the spices, being careful not to burn them.
   • Pour in the tomato puree and add the remaining salt. Increase the heat to medium and cook for 8-10 minutes, stirring frequently. The masala is ready when it thickens, darkens in color, and you see oil separating at the edges.
4. 4

   Combine and Simmer the Curry

   • Stir the prepared smooth cashew paste into the tomato masala. Cook for 2-3 minutes, stirring continuously, as the paste can stick to the bottom of the pan.
   • Add the green peas and approximately 1 cup of water. Mix everything well to combine.
   • Bring the curry to a gentle boil, then reduce the heat to low. Cover the pan and simmer for 5-7 minutes, or until the peas are tender and the gravy has reached your desired consistency.
5. 5

   Finish and Garnish

   • Uncover the pan and stir in the fried cashews, garam masala, and crushed kasuri methi.
   • Turn off the heat completely. Gently stir in the fresh cream until it is well incorporated. This prevents the cream from splitting.
   • Garnish with fresh coriander leaves. Let the curry rest for 5 minutes before serving hot with naan, roti, or jeera rice.